This ever popular fudge recipe has been around since doing our microwave cookery classes in the 80´s. It is a staple to make for cake sales and fund-raising. A great addition to the birthday party table, or for something extra special after a dinner party or just to have as a treat. Pack up in a pretty gift bag or box and it not only is delicious, but easy on the pocket as well.
- 1 x 397 g tin condensed milk
- 500 g castor sugar (1 packet)
- 125 g butter or margarine
- 100 ml dried cranberries
- 5 ml vanilla essence
- In a very large hard plastic bowl, place condensed milk, castor sugar and butter.
- Cook on 100% power for 2 minutes, mix well.
- Cook a further 5 minutes on 100% power and stir at least twice.
- Reduce power to 70% and cook a further 5 – 8 minutes, stirring as often as necessary, when the mixture rises it is important to stir.
- Fudge will change colour and begin to show signs of coming away from the side of the bowl.
- Add in cranberries and vanilla essence and /or any other additions you may choose.
- Beat well and be very quick.
- Pour into a greased 24 cm square container to set. Cut into squares with a wet knife before completely set.
Makes about 36 squares
- Add in 30 ml cocoa powder.
- Add in 100 g chopped nuts such as almonds, pecans, walnuts, macadamia nuts
- Add in 50 g glacé cherries, chopped
- Add in 75 g chopped dried fruit
- Add in 75 g chopped cranberries
- Add in 30 g coconut (100 ml)
- Add in 100 ml muesli
- Add in 100 g chopped chocolate
- Add in 100 g chocolate chips
- Add in 100 ml popped rice cereal
- Add in 100 g chopped Turkish delight and 5 ml rose water
- Add in 100 g toasted pistachio nuts or pine nuts
- For softer fudge add in 5 ml white vinegar with the vanilla essence.
- DO NOT SET FUDGE IN THE REFRIGERATOR.
- Grease the lip of the bowl with butter before cooking as this assists in stopping fudge from spilling over the lip of the dish.
- Fudge, which remains toffee-like in texture, has not been cooked long enough.